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Stuffed Dates
From The home cook book, 1905
Serves 8
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
31Calories
1 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein0.5 g
Carbohydrates2.6 g
Fiber0.4 g
Sugars1.9 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium0.1 mg
Potassium33 mg
Calcium3.9 mg
Iron0.1 mg
Magnesium5.7 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.6 mcg
Choline0.2 mg
Caffeine0 mg
Water0.7 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 180. The excerpt below is the record exactly as published.
STUFFED DATES Purchase the finest dates for this sweetmeat, and after separating them wipe each one careful!)' with a bit of damp cheesecloth. Make a cut the entire length of a date and re- move the stone. Fill the cavity with a blanched almond or an English walnut
Cook this with the app: pantry check, scaling, and the assistant.